Meat Pierogies - Pierogi z Miesem - Ania's Polish Food Recipe #40
Вставка
- Опубліковано 21 сер 2024
- Still Pierogi time! In this video I show you how to make Pierogi z Miesem - filled with tasty meat and onion. Sebastian's favourite!
I hope you enjoy!
Subscribe to my channel for new recipes every week:
www.youtube.com...
Printable recipe with all ingredients and instructions you can find at: www.inaniaskitc...
You can visit me on Facebook at: / inaniaskitchen
Music used in my video is by Kevin MacLeod
Name of the track: Windswept
incompetech.com
Direct link: incompetech.com...
Royalty Free Music - Used with Permission under Creative Commons license.
Windswept Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
creativecommons...
It would mean a world to me if you subscribe :)
Ingredients:
1 kg of pork shoulder
1 large onion
few dried porcini mushrooms
bay leaf
some peppercorns
4 cups of white all purpose flour
around 1 cup of hot water
salt and pepper
Instructions:
Put your meat in a large pot. Add half of your onion, tsp of salt, bay leaf, dried mushrooms, peppercorns and cover with water. Cook for around an hour. Let it cool.
Grind your cooked meat, onion and mushrooms in a grinder or a food processor.
Chop the other half of the onion and caramelize on a little bit of oil.
Transfer your ground meat in to a mixing bowl and add caramelized onion. Season with salt and pepper and mix very well until everything is incorporated. I like to use my hands for that.
When you are done mixing, cover with a plastic wrap and set aside.
In to your food processor add your flour and salt. Pulse few times and then start adding your water very slowly, watching the flour. When you see ball of dough in your food processor you don't need any more water. Let the food processor process the dough for another minute.
Put a large pot full of water to boil, add one tsp of salt.
Flour your surface slightly and transfer your dough from your food processor. Knead it few times. It should get elastic and not sticky very quickly.
Divide the dough in two parts, one put aside in a zip lock bag. Roll the remaining dough with your rolling pin flipping from side to side to prevent sticking to your working surface. Add some more flour if you have to. Keep rolling until you get 1 to 2 mm thick dough.
Lightly flour large plate.
With a glass or large cookie cutter cut circles and take the remaining dough to add it to your zip lock bag to roll it out after you are done with your first batch.
Pick up your circle of dough and flip it over so you place the stuffing on the side which was touching your working surface (they will close better this way). Stretch it a bit and then place in the centre about 1/2 to 1 tbs of stuffing (depends how big your glass/circle is). With your fingers stretch the dough around the stuffing to seal your pierogi (watching the video will help you understand - link at the bottom). Put your pierogi on the floured plate.
When you done with all your circles, put your pierogi into the boiling water. Stir gently with a wooden spoon so they don't stick to the bottom. Do not overcrowd your pot.
When the pierogi come to the surface boil them for one more minute.
Spray your plate with some non stick spray and put your drained pierogi on it. Spray the pierogi on top as well. You can use butter if you prefer.
You can serve your pierogi straight from the water with some sour cream and salt and pepper or with some caramelized onion or with some crispy bacon. You can also fry them on a little bit of oil.
They freeze perfectly.
Enjoy!
![АЛАУДИНОВ у Скабеевой: эти их ВСУ нас НЕ ДОГОНЯТ 😁 [Пародия]](http://i.ytimg.com/vi/an0anqU4WGQ/mqdefault.jpg)
I'm so happy to see this being done,my grandmother taught us how to make them but she also used eggs and instead of using water she used milk,blessed be
Kocham Pierogi.
After a recent trip to Poland, I felt that had to try to make these. We used a slightly different dough, [added an egg and some sour cream] but faithfully used your filling recipe. The recipe made 78 Pierogi, with some dough left over for noodles. This is an excellent recipe, Although it is "labor intensive" it is worth the effort.
Bill Cummings I agree! Thank you so much!
This is wonderful. My gramms use to make these, her family is from Austria around 1890. I never got a recipe, but I remember them made with fruits and meat
I have my grandmother's recipe that also does not include an egg in the dough. I have struggled with this dough several times and have not had success. I was about to give up when I found your video. My dough was perfect after following your very clear instructions. I just ate my pierogies and they are perfect! Thank you so much.
you are so very welcome, I got this recipe from my mom :)
What a lovely lady...so gentle and kind well spoken.
thank you :)
This past Christmas when my family made pierogi together, I brought this meat filling (the first time we made pierogi z mięsem), and it was a huge hit! I should have made at least twice as much filling! Thank you for your videos, my stomach very much appreciates it. Smacznego!
+Bron Gacki Great :) I am getting ready to film blueberries in pierogi :)))) Thank you so much for watching!
Pierogi with potatoes n farmers cheese yum yum
I will definitely try this recipe, it seems so easy to understand. Thank you
My son and I are going to make these this weekend... looks delicious thank you!!!!
Hope you enjoy
I tasted pierogi from a polish chef where I was working and it was the best i have ever tasted and i love it!
Ania, they look wonderful. I've never had them this way, but I'll have to try them. Thank you for this and all your recipes
Smaczny!!!
Thank you 🇲🇦
You’re welcome 😊
I couldn't live without your wonderful video recipes!
Thank you so much for this! I've tried other recipes, but none of them ever seemed quite as good as the pierogi I ate when I lived in Poland, especially when it came to the filling. I couldn't believe it when I made yours and they were just like what I've been dreaming about! My entire family loved them too, which almost never happens. :)
👍✌🙏🏻
Thank you so much for sharing your technique. They look amazing.
You are so welcome!
Wonderfull Cant wait to make. Will try this this week
Great! Let me know how did you like them! Thank you for watching!
Fantastic! My first time making perogies is thanks to you!
Brilliant and relaxing
thank you
Absolutely wonderful and clear instructional video. I love these and although I've never had the, I will most definitely be making the, for my family. Thank you as always.
Thank you for this video. I am planning to make meat pierogis for Christmas for the first time.
Dzien Dobry Ania,
Back in the day when certain cuts of meat were less desirable (and before they became delicacies), therefore less expensive, my mother used to use Beef Short Ribs to make her Rosol. Then she would grind the cooked cooled meat, much like you did with the pork, sauté onions .... add the beef .... add a little broth if too dry and store the mixture until her pierogi dough was ready to be filled. It was a beautiful meal beginning with a steaming bowl of crystal clear beef broth with a long piece of carrot and extra fine egg noodles followed by a sumptuous plate of golden brown pierogi with sautéed onion, boiled kielbasa and sauerkraut (kapusta). We used to call it our favorite "Polish Dinner Night". She was always on the hunt for the "ultimate" light and tasty pierogi dough recipe. I think she would have found yours to be right up there with the best. Can't wait to try it myself once this hot weather leaves Northern California. It's the end of September and 92F (32C) today.
I'm so glad I found your channel. Though Polish was my first language, I was 2 1/2 yrs. old when we immigrated to the US at the beginning of 1951, and didn't speak English until I was 5, it has been many years since I have even attempted to speak it since moving to California almost 30 years ago. I so enjoy the "Elementaz" and other Polish word book segments and find myself recalling many words and phrases that have long been forgotten. Thank you so much. Lucyna (Mucha) Schnabel
Thank you so much! Lucyna!!! that is my moms name too!!! You made me hungry for pierogi... i might make a mess and prepare some soon... will make Sebastian very happy boy! We just got the colder weather for the fist time today... it was extremely hot for last couple of weeks! Thank you so much for watching!
Thank you so much !! I’ve done potato and sauerkraut but after my freezer broke I have all this meat I need to do fast : I’m making these !!!
Thanks for the recipe. I will try it. I am from India and i miss my days in Poland and Pierogie. By the way while watching the video i was feeling like i am listening to the announcement of airline crew of some European airline. Its a compliment though :) best wishes
lol thank you :)
Beautiful .... thank you when I was a child my aunt made them for us , potato we used to boil and eat with butter and maple syrup soooooopo good
yummy :) Just getting ready to make some meat pierogi for Christmas :)))
Thank you for this recipe, I have made them with potato stuffing but not meat. This will be delightfully different.
WONDERFUL
Your video brought back memories for me. My Babunia use to make them the same way, except that our favorite was Potato and cheese. She use to make a design as well. She would say makes the plater pretty and pretty is good. When she made the pierogies she use to tell me stories about growing up in Poland, now I wish I would have paid more attention to her stories.
I love potato and cheese!
Skills!! Both in fine cooking & clear explaining!!
Thank you!
Very nice recipe. 👌 Looks delicious. Very creative. 😊 Thanks for sharing👍
Will make this way
Thank you ...This is really good
This is the best English-language pierogi recipe because they taste just like in Poland. It is important to use boiled meat (I use meat from cooking broth) to get the Polish flavor. You can also use ground raw meat, it tastes well, but that is not what you get in Poland.
Thank you!
So comforting and great recipe. Thank you, you should do more soothing recipes like this.
Thank you for your beautiful recipes.
you are very welcome! thank you for watching!
I am so happy to know that! My son just made me prepare them yesterday :)
Looks Amazing... I am excited to try this recipe for my first time homemade pierogies
I just got back from a holiday in Poland, and this was my favourite dish. I am missing some equipment though, so I'll have to make them low-tech, dziekuje for the clear instructions!
Thanks for the recipe dear love from India
thank you :)
by far the best looking perogie
Thank you!
I must try this! The only way my family has made this is with mashed potatoes, onions, garlic, and cheese for the felling. Thank you for the recipe! =)
***** You mean "Ruskie" pierogi I love them too :) Thank you for watching!
I love piero gives and these look delicious!
Thank you for watching!
I will consider purchasing a meat grinder so I can make these weekly!!! Fantastic video! Thanks for sharing a great recipe. the dough looks light and stretchy... can't wait to make these!
Thank you so much!
Maria Kristina Hawl--Bed, Bath, and Beyond sells (online and in some stores) a hand-cranked cast iron meat grinder with several blades that clamps onto a table or counter top for about $50. If you have a Kitchen Aide mixer, a meat grinder attachment is available, also for about $50. Sometimes flea markets or antique shops sell the old-time hand cranked one for less money, but they're not that easy to find in most areas.
Ania, I love your site. You make it all so easy. I have always wanted to make pierogi and I think that I will start with this recipe. Thank you.
You are so very welcome! Thank you for watching!
Just saw your video, I'll be trying your recipe very soon. i'm from poland and I'm looking to make the original meat pierogis i have in poland. Dozobaczenia
Looks very delisiouce ! Its very similar to a dish made in northern parts of turkey and its called " haluj" they make it with cheese and thyme instead of meat.
Those look amazing! My mom used slow braised beef chuck shredded with cooked onion as a filling. I never tried it with pork. I'm going to give it a try. I'd use the pork broth in place of the water when making the dough.
Good idea, will add more flavor!
Very similar to Chinese dumplings (shui jiao) except for the dough. Delicious!
Czecz Ania!
Really professional video! Dziekuje bardzo. We were studying in Poland as Erasmus and just tried your recipe and liked it a lot! Bardzo smaczny :) :)
Thanks for the amazing video!
You are so very welcome, thank you for watching!
Excellent presentation, easy to follow. Well done. I have used "some sour cream and a teaspoon of melted butter in my dough also.
awesome.. looks easy n so yummy
thank you :)
Great recipe and so easy, love it!
+Violet Kaufman Thank you!
Just ate some cabbage piirogis that were given to me before Christmas
Excellent video very well done. My mouth is watering.Thanks
bill ziegelmeyer You are very welcome and thank you for watching!
great job, it looks like the Chinese dumplings. you are an amazing chef. I love watching your video Ania. Tim
Thank you so much :)
I have to try these, they look to good
This is very similar to gyoza. I guess a lot of places have a tradition of dumpling making.
I so wish I could do it with your finesse but, still, I enjoyed it and have now subscribed.
Great! Welcome to mu channel and thank you for watching!
Dziękuję Ci bardzo
Bardzo prosze :)
They were delicious! Boiled 'em in the pork water, and made gravy from the rest.Thankyou for taking the time to make these videos. We also fried some of the filling in lil' patties...JMJ
those look awesome.
Thanks for the recipe!
you are very welcome and thank you for watching!
you are very welcome and thank you for the nice word :) always makes my day :)
great...
+Ruvini Jayanetti thank you :)
Loved them! My husband is polish so made for him. We have somethinf same in pakistan but with stronger spices and we directly fry them deep
I need to try fry them right away cuz if I could skip the boiling.... lol Thank you so much for watching!
I have tried a lot of dough's but Yours is dough is the best!
:))) very happy to know :) Thank you so much for watching!
you are very welcome, I am happy you like it. They taste as good as they look or even better so maybe give it a try :)
Nice work Ania, retirement lends itself well to cooking and my result not quite as artistic as yours but simply delicious.
Dziekuje/Bob
Bob Mietus You are so very welcome :)
looks so delicious!!!
thank you
Love them. like making them HATE cleaning up after. Like them best sauteed in butter and onions, nice and soft like a ravioli, don't care for them over fried. The Mrs like's potato filling, myself, cottage cheese mixed with eggs.
lol try the cleaning after making them with a 5 year old :)))) I am so with you on this one! Thank you for watching!
thank you so much! it looks so delicious :)
I fry sauerkraut onion and smoked polish cut up in small pieces...then stuff them
Anita, I love your channel is great; congratulations 👏🏻
doing a polish food night going to use some of your recipes wish me like K-fed Legerski
good luck :)
Hello Ania! I love this recipe and it was so well explained. I have a few questions for you, I hope you don't mind. (1) Could the pierogies be made with ground beef? (2) Could they be fried or baked instead of boiled? (3) If they can be baked, how long should they be in the oven for? And last but not least (4) Could fruit or cheese be used? Sorry for asking so many questions, but I've never made pierogies before and would like to know the do's and don'ts before I try. Thanks in advance for your kind attention dear and have a great day!
Hello :) Let me try to reply to all your questions :)
Yes you can make them with ground beef but of course the taste will be different.
You have to boil them first but then when you serve them you can fry them... couple of minutes on each side - i have never baked them before so no advice here sorry :)
yes fruit, cheese or veggies can be used for pierogi and I have few recipes on my channel :) my favourite are blueberry pierogi but this i still have to film :)
I hope that helps. You have a great day too!
Ania
Ania's Kitchen Hi Ania!! Yes, your answers did help a lot. I will try them this week, and will look for your other pierogi recipes. Thanks a lot dear and God bless!!
you are very welcome :)
This is a wonderful recipe. I will try this. Chacha Dave.
David Babcock thank you :)
Looks good
thank you!
Thank you, I have subscribed
thank you :)
I am going to try making these
awesome! let me know how you like it!
thank you i will surprise my fiancé that i learned pierogi..he is polish
We ,Russian , make blind ,pancakes , with such filling.
I don't have a press :) I find it very comforting to do this part by hand lol
My recipe for sauerkraut filling is coming as soon as I will start my Christmas recipes :) so stay tuned!
Ania, You have a fantastic channel here. I've been a mechanic for 40 years and have just recently discovered baking and cooking and made your Linzer cookies that turned out great. The thing is, I need to equip myself with a food processor and was stunned at the array of choices. I saw you using one in this video so figured I'd ask what type it is, do you like it or would you rather have something else?
I bought this one www.amazon.ca/gp/product/B00755KNCS/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1 and seems to be working very well. The one in this video is my old one, much more expensive and I was not too happy with it (very hard to clean)
Thank you so much for watching!
they taste like little cornish pasties to me love them
thank you :)
wow, sounds yummy :)
You are very welcome I really enjoy it as you can probably tell :)))
Your dough is the same my mum always made now I have to get busy and make some my hubby loves potato/cheese
good luck!
Dobry przepis, bo ciasto ok. Kilka moich uwag. Pierwsze pytanie; dlaczego gotujesz bulion bez włoszczyzny? Ja dodałbym też ziele angielskie i lubczyk. Co do nadzienia czasem ludzie dodają też małą marchewkę do nadzienia, ja nie, ale dodaje majeranek lub cząber, czasem czosnek. Co do ciasta woda nie powinna być gorąca powinna być letnia, bo zaparzamy gluten. Natomiast po wyrobieniu ciasta warto je przykryć gorącą miską i odstawić do relaksu na 30 minut. Jeżeli bym serwował jak ty podsmażane pierogi, to do ciasta dodałbym trochę oliwy XD przy wyrabianiu. Pozdrawiam XD
przepis od mamy :) slicznie dzikuje za komentarz mysle ze warto poeksperymentowac nastepnym razem :)
I love your channel! Thanks for this amazing recipes! :-)
Ania OMG we made them with the kids, they flipped out ty again. More More recipes
+John Wheater I am so happy to know :) Thank you for watching!
The 1st time I ever got to try Pierogis with sour cream I was 19 years old sitting in a Strip Club in Canada just across the border near Peace Arch Park. From what little experience I had at the ripe old age of 19 American and Canadian "strip clubs" were way different. These ladies were putting on shows, acts, not just dancing or grinding on a pole for slobs. These beautiful young women were actually earning their pay, and copious tips by entertaining the slobs with talented and creative routines. A waitress handed me a menu, asked what I wanted to drink, and then walked off. 40 years later, 17 of which have been spent outside the United States, and I have never seen a menu in a "strip club" again, at least not one I would touch. But then I have never seen a club I would want to eat in either, especially in Korea. The 1st thing on the menu was Pierogis (potato and cheese), what the hell is a Pier-o-gis and why would anyone eat one? The waitress appeared at my side again and asked what I wanted, obviously, I pointed to Pierogis since I had no idea how to pronounce it (I had a bad experience pronouncing croissant once) or what else they offered and couldn't seem to stop looking her in the eyes. Yes, the eyes ladies, I Was only 19 remember, and still a gentleman... for the most part. Without blinking an eye she asked, "With sour cream?" "Of course", I smiled, trying to look suave and not stutter. How else? Hell, I didn't know. The plate of "heaven" she set in front of me was almost good enough to distract me from the entertainment, almost... again I was 19. It wasn't until a couple decades later that I got to eat them in a small town outside Lubin Poland that has Saint Hyacinth to thank for bringing them back originally from somewhere in Ukraine. The story goes they came from China originally I guess. No sour cream, lots of caramelized onions and fantastic bread. The woman that served them to me didn't look like much a dancer but the Pierogis were incredible. Another thing that is different over 40 years later is that I have recently lost over 100 lbs. and still, have another 15 to go to get down to the same weight as when I walked into the club that day. I eat them occasionally, not 2 or 3 platefuls at a time anymore, but a couple with sour cream and a beer surely does bring back a lot of memories for me. Twoje zdrowie, dlugie zycie.
Thank you so much for sharing your story, I enjoyed reading it a lot! Powodzenia i serdecznie pozdrowienia!
@@AniasKitchen I am afraid my luck has been stretched too thin but I appreciate the warm greetings. Enjoy your holidays.
thank you very much :)
Hi Ania, Nice pierogi, i would like to make beef pierogi can you tell me which cut of beef to use? Dzienkuje bardzo
I use ribs or shoulder! I hope that helps! Ania
Fajne vid Anniu .Wiecej recept prosimy.
trying to keep it once a week if i have time because it is a lot of work :)))) staram sie raz na tydzien jak mam wystarczjaco czasu bo to duzo pracy :)
Aniu can you give us placek po wegiersku recipe please. If you can . Thank you
Here you go:
ua-cam.com/video/KvFBBigTffs/v-deo.html
Hmm, Aniat, looks super yummie, I am salivatin', ... but where is slivovitsya, psya krev, hehe?
you are very welcome and let me know how did it go :)
Hello! Can you explain exactly how should I freeze them? When raw or after boiling/frying?
Thank you so much for all the wonderful recipes
+Maria Cerejo You can freeze them after boiling! Then you just put them frozen in the boiling water! Thank you for watching!
Wondering how it would be cooking the pierogi in the broth from the meat and onion?